Flash-Fried Shishito Peppers with Sea Salt

1. 1

   Fill a deep heavy pot with 3 to 4 inches of oil.

2. 2

   The oil should not fill the pot by more than one third.

3. 3

   Heat the oil over medium heat until a deep-fat thermometer reads 350F.

4. 4

   Add a big handful or two of peppers to the oil and immediately cover the pot with a lid to avoid splattering.

5. 5

   After about 10 seconds, carefully remove the lid and give the peppers a quick stir.

6. 6

   Continue to cook with the lid off for another 10 seconds or so, until the peppers are blistered and beginning to color.

7. 7

   Remove from the oil and drain on a clean paper paper bag.

8. 8

   Transfer to a serving platter and sprinkle generously with salt.

9. 9

   Serve them fresh and hot as you continue to cook more.

* Per serving · 4 servings · Values may vary.

No additional tips available.